“It is more fun to talk with someone who doesn’t use long difficult words but rather short, easy words like “What about lunch?” – A.A. Milne, Winnie-the-Pooh
Today is all rainy (again!!) and in the low 70′s (again!!) so in order to pretend like it’s still August and summertime I made a light and cold salad for lunch today.
Super yummy! Crunchy and fresh from the cucumbers. The buttery smooth avocado. I love the flavor of the sesame oil with the buckwheat noodles! Oh…and don’t be impatient…wait for the noodles to get cold in the fridge…it’s worth it!
Cold Soba Noodle Salad with Cucumbers and Avocado
- 6 ounces buckwheat soba noodles
- 2 tablespoons toasted sesame oil
- 1 large seedless cucumber
- 1/4 cup chopped scallions (or chives), chopped
- 2 tablespoons soy sauce
- 2 1/2 tablespoons rice vinegar
- 1 avocado, diced
- juice of 1/2 to 1 whole lime
- sesame seeds
- Boil the soba noodles in salty water until al dente (about 4 minutes). Drain and rinse them under cold water for a minute or two. Place noodles in a medium to large bowl. Drizzle with the sesame oil.
- In a small dish combine the soy sauce and rice vinegar, set aside. Slice the cucumbers in half first and then slice into half moon shapes. Add to the bowl with the soba noodles. Add chives and the soy sauce mixture to the noodles and toss everything together. Refrigerate for 30 minutes.
- When ready to serve, dice the avocado. Generously squeeze fresh lime juice over the avocado, then toss into the salad. Top with sesame seeds.